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Tuesday, September 13, 2011

Viennese Chocolate Pepper Cookies

From the kitchen of One Perfect Bite...We have the Aztecs to thank for combining chocolate with chili or black pepper. They seasoned chocolate with herbs and spices for centuries before it was enhanced with sugar. Returning Spanish and Portuguese conquistadors brought chocolate and methods for seasoning it back with them to the courts of Europe. Court chefs learned that the addition of black pepper to dishes containing chocolate, enhanced the chocolate's flavor and intensity, without adding heat to the finished dish. Today's recipe is a great example of what happens when the two are combined. Although these cookies contain over a teaspoon of black pepper, its presence will be obvious to only the most discerning palates. The rest of us will enjoy a cookie that has an intense chocolate flavor that lingers on the tongue for a while after the cookie is gone. If you love chocolate, I hope you'll give these adult cookies a try. While the dough must be chilled before baking, the cookies are very easy to make. They keep well and are perfect accompaniments to afternoon tea or coffee. Bruce Weinstein developed this recipe which is an adaption of an old Viennese favorite. The cookies are delicious. Here's how they are made.

Directions:1) Mix flour, cocoa powder, baking powder, and salt in a medium bowl until well combined. Set aside.2) Using a stand mixer on medium speed, beat butter to soften, about 1 minute. Add sugar and beat until light and fluffy. If mixture is gritty beat an additional 2 minutes.3) Beat in 3/4 teaspoon of pepper and all of allspice. Beat in egg and vanilla extract until smooth. Scrape down sides of bowl as needed. Reduce speed to low and add flour mixture, just until combined.4) Lightly dust work surface with flour and turn dough onto it. Roll into a 9-inch log. Wrap in plastic and refrigerate about 3 hours.5) Position oven racks in upper and lower thirds of oven. Preheat to 375 degrees F. Line 2 baking sheets with parchment paper.6) Slice log into 1/4 inch-thick slices and place on sheet about 1 inch apart. Bake for 6 minutes then rotate sheets top to bottom and front to back. Bake for 6 more minutes until slightly puffed or springy to touch. Cool for 2 minutes in pans, then transfer to wire racks to cool completely.7) Mix confectioners’ sugar and remaining 1/2 teaspoon black pepper in a small bowl. Sift mixture over completely cooled cookies. Yield: 3 dozen cookies.

These look delicious as well and pepper is a good flavor with chocolate -- I had a similar ice cream flavor at Christopher Elbow's!

I did make the Mexican cookies yesterday and although odd flavor combinations of orange and anise and cinnamon the finished cookie is yummy and one that I will make again -- it's a perfect coffee (or tea) cookie!

What an amazing blog ...found you by way of 'Hook Hand and Heart' ...I will be dipping in and out to have a good read ...past and present recipes .... this is going to be even better than reading a cookery book.

I made these a couple of weeks ago and I don't see where it says to add in the flour mixture. I added it after the eggs and it worked fine. Check them out: http://lifestooshorttoskipdessert.blogspot.com/2011/12/viennese-chocolate-spice-cookies.html

Hi, Mary ... I am so glad you stopped by my blog as it led me here. These cookies sound so delicious. And I have to say, the plate they are on is gorgeous! Have a wonderful day and thank you for sharing =))

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